Blueberry Caramel Tartlets

Ingredients

• 250 g cream cheese
• 150 ml whipping cream
• 0.5 sachet gelatin powder
• 250 g blueberries
• 80 ml blueberry juice
• 1 handful blue mirabelles
• 1 tsp orange zest (unprocessed)
• 2 Eggs
• 175 g flour
• 1 tsp Baking powder
• 50 g cornstarch
• 50 g ground hazelnuts
• 60 ml milk

Instructions

1. 1.

   Preheat the oven to 180°C fan. Grease the tin and dust with crumbs.

2. 2.

   Cream butter with sugar, vanilla sugar, salt and orange zest. Gradually add eggs and beat until pale and fluffy. Mix flour, baking powder, cornstarch and hazelnuts; alternate adding milk into the egg mixture until a smooth, thick batter forms. Pour into tin, level surface and bake for about 25 minutes (test with a skewer). Remove from oven, cool, unmold onto a wire rack to finish cooling.

3. 3.

   For the sauce, caramelise sugar with 3-4 tbsp water in a saucepan until golden. Remove from heat and carefully pour in cream. Return to heat, let the caramel reduce until thick. Stir in butter and allow to cool.

4. 4.

   For the filling, blend cream cheese with 2-3 tbsp caramel sauce until smooth. Whip cream with gelatin powder until stiff and fold into the mixture. Wash, dry and set aside about one handful of blueberries for garnish; mix the rest into half the filling.

5. 5.

   Slice the cake horizontally, soak both base and top with 2-3 tbsp blueberry juice each. Place base on a plate, spread berry filling, add top layer. Spread remaining filling around edges. Arrange washed mirabelles and remaining blueberries on top. Drizzle with leftover caramel sauce before serving.